IRIS
PARADISO, VITO MICHELE
 Distribuzione geografica
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Continente #
NA - Nord America 9.123
AS - Asia 3.751
EU - Europa 3.475
SA - Sud America 921
AF - Africa 161
Continente sconosciuto - Info sul continente non disponibili 4
OC - Oceania 3
Totale 17.438
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Nazione #
US - Stati Uniti d'America 9.003
SG - Singapore 1.487
IT - Italia 1.036
CN - Cina 961
BR - Brasile 697
SE - Svezia 468
HK - Hong Kong 461
DE - Germania 344
RU - Federazione Russa 335
FR - Francia 312
FI - Finlandia 259
VN - Vietnam 234
UA - Ucraina 202
GB - Regno Unito 200
IN - India 138
BD - Bangladesh 89
AR - Argentina 79
CA - Canada 55
ID - Indonesia 55
CZ - Repubblica Ceca 54
IQ - Iraq 51
TR - Turchia 45
BE - Belgio 43
ES - Italia 41
MX - Messico 39
ZA - Sudafrica 37
NL - Olanda 36
CO - Colombia 33
PL - Polonia 33
IE - Irlanda 32
PK - Pakistan 31
JP - Giappone 29
VE - Venezuela 29
EC - Ecuador 27
CI - Costa d'Avorio 26
SA - Arabia Saudita 20
TN - Tunisia 19
CL - Cile 18
IR - Iran 18
KE - Kenya 17
PH - Filippine 16
GR - Grecia 15
MA - Marocco 15
EG - Egitto 14
MY - Malesia 14
AT - Austria 12
PE - Perù 12
UZ - Uzbekistan 12
JO - Giordania 11
PY - Paraguay 11
LT - Lituania 10
HU - Ungheria 8
PT - Portogallo 8
TW - Taiwan 8
BO - Bolivia 7
DZ - Algeria 7
NP - Nepal 7
UY - Uruguay 7
AZ - Azerbaigian 6
ET - Etiopia 6
JM - Giamaica 6
PS - Palestinian Territory 6
RO - Romania 6
AE - Emirati Arabi Uniti 5
GE - Georgia 5
KR - Corea 5
SY - Repubblica araba siriana 5
TH - Thailandia 5
BH - Bahrain 4
CH - Svizzera 4
HR - Croazia 4
OM - Oman 4
PA - Panama 4
AU - Australia 3
CR - Costa Rica 3
EU - Europa 3
HN - Honduras 3
KG - Kirghizistan 3
KZ - Kazakistan 3
LB - Libano 3
MZ - Mozambico 3
NI - Nicaragua 3
TT - Trinidad e Tobago 3
BG - Bulgaria 2
BW - Botswana 2
DK - Danimarca 2
GA - Gabon 2
IL - Israele 2
KN - Saint Kitts e Nevis 2
KW - Kuwait 2
LV - Lettonia 2
LY - Libia 2
NO - Norvegia 2
RS - Serbia 2
SN - Senegal 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AF - Afghanistan, Repubblica islamica di 1
AL - Albania 1
BB - Barbados 1
BF - Burkina Faso 1
Totale 17.421
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Città #
Fairfield 1.033
Ashburn 921
Singapore 719
Chandler 684
Woodbridge 578
Houston 525
Jacksonville 473
Hong Kong 460
San Jose 437
Seattle 397
Nyköping 367
Ann Arbor 361
Cambridge 345
Wilmington 334
Beijing 262
Roxbury 163
Nanjing 157
Bari 155
Lauterbourg 155
Lawrence 155
Munich 128
New York 124
Dallas 115
Princeton 111
Helsinki 110
Los Angeles 106
Des Moines 91
Ho Chi Minh City 81
Boardman 79
Rome 73
Inglewood 67
Santa Clara 67
Council Bluffs 62
Milan 50
San Diego 48
Nanchang 45
São Paulo 44
Brussels 43
Buffalo 43
Dearborn 42
Hanoi 39
Shenyang 39
Brooklyn 35
London 35
Jiaxing 34
Jakarta 33
Moscow 33
Dublin 32
Hebei 31
Brno 29
Warsaw 28
Frankfurt am Main 27
Abidjan 26
Belo Horizonte 25
Chicago 25
Tokyo 25
Paris 24
Rio de Janeiro 24
Basingstoke 22
Olomouc 22
Orem 22
Atlanta 21
Dong Ket 21
Pune 21
The Dalles 19
Baghdad 18
Columbus 18
Montreal 18
Palermo 18
Stockholm 18
Bologna 17
Charlotte 17
Florence 17
Shanghai 17
Tianjin 17
Turin 17
Brasília 16
Changsha 16
Chennai 16
Guangzhou 16
Nairobi 16
Amsterdam 15
Redwood City 15
San Francisco 15
Boston 14
Catania 14
Naples 14
Phoenix 14
Washington 14
Caracas 13
Denver 13
Dhaka 13
Istanbul 13
Toronto 13
Corato 12
Turku 12
Amman 11
Hefei 11
Hyderabad 11
Johannesburg 11
Totale 11.422
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Nome #
Alimentazione, nutrizione e salute 409
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 265
Olive leaf extract as natural preservative 195
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 187
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 178
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 175
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 172
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 171
Shelf life assessment of industrial durum wheat bread as a function of packaging system 169
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 168
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 167
Nutritional characterization and shelf-life of packaged microgreens 167
Chemical and thermal evaluation of olive oil refining at different oxidative levels 166
Microgreens production with low potassium content for patients with impaired kidney function 163
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 162
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 162
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 159
Production and characterization of functional biscuits obtained from purple wheat 157
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 155
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 155
Use of olive leaf extract to reduce lipid oxidation of baked snacks 155
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 154
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 152
Effect of salt reduction on quality and acceptability of durum wheat bread 151
Il profilo aromatico dei taralli 150
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 150
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 150
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 150
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 149
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 148
Sviluppo di burger a base di legumi 148
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 144
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 143
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 140
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 139
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 138
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 137
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 136
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 136
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 134
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 134
Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry 133
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 130
Changes in the oxidative state of extravirgin olive oil used in baked Italian focaccia topped with different ingredients 129
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 129
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 127
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 126
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 125
Shelf life of stored not pasteurized olive-based pâtés 124
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 121
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 121
Influence of processing and storage time on the lipidic fraction of taralli 119
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 119
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 119
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 118
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 118
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 117
FT-IR extra virgin olive oil classification based on ethyl ester content 117
High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation 114
Assessment of the variability of anthocyanin content in durum wheat and production of anthocyanin enriched biscuits 113
Faba Greens, Globe Artichoke’s Offshoots, Crenate Broomrape and Summer Squash Greens: Unconventional Vegetables of Puglia (Southern Italy) With Good Quality Traits 113
Has the use of talc an effect on yield and extra virgin olive oil quality? 112
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 112
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 112
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 110
Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins 110
Effect of olive oil phenolic compounds and maltodextrins on the physical properties and oxidative stability of olive oil o/w emulsions 109
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 109
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 109
Gluten-free bread-making trials from cassava (Manihot esculenta Crantz) flour and sensory evaluation of the final product 106
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 105
Caratterizzazione chimica e sensoriale di oli gourmet ottenuti impiegando due differenti tecniche di aromatizzazione 104
Assessing adulteration of extra virgin olive oil with lower quality oils using spectroscopic techniques 104
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 103
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 103
Do the technological coadjuvants influence enzymatic activities during olive processing? 103
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 102
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat 101
Influence of the drying conditions on the volatile compounds of pasta 101
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 100
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 100
Simple tools for monitoring chlorophyll in broccoli raab and radish microgreens on their growing medium during cold storage 100
The oxidative state of olive oil used in bakery products with special reference to focaccia 99
Effects of free fatty acids on the oxidative processes in purified olive oil 98
Influence of the calcium carbonate on olive oil quality, extraction yield and energy consumption during processing 98
Extraction and analysis of phenolic compounds of extra virgin olive oil by a deep eutectic solvent 98
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 98
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes??? 97
Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers 97
Influenza di composti di ossidazione e polimerizzazione di trigliceridi sulla resistenza all’ossidazione di oli vegetali alimentari 96
Setup of an extraction method for the analysis of carotenoids in microgreens 96
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 95
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 94
A natural deep eutectic solvent as potential extraction medium for virgin olive oil phenolic compounds 94
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 93
Valutazione dell’accettabilità sensoriale di formulazioni innovative a base di olive 92
Offshoots of globe artichoke: prospects as a traditional agri-food product of puglia (Southern Italy) 90
Evolution of volatile compounds during biscuit-making from purple wheat whole meal 89
Qualità di frollini a ridotto contenuto in grassi saturi 89
Talc effect on the volatiles of virgin olive oil during storage 89
Totale 13.089
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Categoria #
all - tutte 72.992
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 72.992
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021434 0 0 0 0 0 0 0 0 0 213 119 102
2021/20221.217 66 168 37 71 55 72 48 85 62 64 164 325
2022/20231.980 290 189 155 136 248 269 18 186 350 30 58 51
2023/20241.035 70 141 45 54 79 253 58 36 49 61 73 116
2024/20252.842 135 61 255 118 98 248 204 299 137 123 380 784
2025/20264.989 812 304 367 678 648 291 663 184 588 454 0 0
Totale 17.847